In a medium saucepan, bring 3 cups lightly salted water to a boil over high heat, add bulgur, cover, reduce heat to medium low and cook for 12 minutes.

Preheat broiler. Coat trout with evoo, about half the lemon juice and blackening spice. Place on an oven-safe pan coated with pan spray or parchment paper. Broil for approximately 7 minutes until edges of trout turn golden brown and crispy.

Meanwhile, toss red onion with honey, zest from lemons, juice from half a lemon, sumac and season with salt & pepper.

Fluff bulgar with a fork and toss with 2 tablespoons evoo, remaining lemon juice, parsley, tomatoes and adjust seasoning with salt & pepper.

Divide the tabouleh on plates and place the trout next to it.

Toss arugula with pickled onions. Divide and place next to the trout.

Drizzle with olive oil and enjoy!